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Bold beef empanadas pack a punch of Latin spice in each crispy, golden pocket. When you bake them at home, you're greeted by a wave of savory scents in your kitchen and can treat yourself to hot empanadas whenever you're craving. The beef mixture, tucked inside homemade dough, brings just enough kick. Every crunchy bite makes them a go-to for get-togethers or fast weeknight bites with friends.
I whipped up a batch for movie night and honestly they vanished faster than we could finish the previews. Everyone raved about that spicy filling and the flaky shell. I’m pretty sure I’ll be making these by request every week now!
Tasty Ingredients
- Extra virgin olive oil: Kicks off the flavor and cooks the onion—pick a tasty one if you can
- Ground beef: Where all the savory juiciness comes from—lean works best so things don't get greasy
- Oregano: Adds herby punch—dried is your friend here
- Chili powder: For a mild kick and pop of color—freshen up your spice rack for this
- Garlic powder: Tucks savory flavor into every bite
- Sea salt and pepper: Basic but necessary—use flaky salt if possible for even more flavor
- Onion, finely minced: Sweetness and crunch—search for shiny, firm onions
- Fresh cilantro: Loads up on brightness and pop—only the greenest leaves
- Cumin: Earthy and cozy—this spice makes the filling sing
- Corn: Crunchy and sweet—grab frozen or canned, just drain well
- Baking powder: Adds lightness to the dough; double-check yours is still good
- Multi purpose flour: The main dough ingredient; use fresh bags for best crust texture
- Lukewarm water: Binds everything; skip cold or you’ll get tough dough
- Oil for frying: Neutral taste is key—think canola or sunflower so the crust shines
- Smoked paprika: Smoky notes to tie it all together—Spanish paprika if you can swing it
Simple Step Guide
- Dive Into Cooking:
- Heat oil in a deep pan at medium-high, getting ready to sizzle those empanadas in batches later. Let it hit about 350°F for the perfect golden outcome.
- Fill and Fold:
- Dole out one tablespoon of beef filling onto each dough circle. Dab some water along the edges to seal, then fold over and crimp with a fork—classic half-moon vibes!
- Get That Filling Prepped:
- Grab your beef, spices, salt, pepper, and give it all a good stir in a bowl. This quick mix lets everything mingle before hitting the heat.
- Let Flavor Build:
- Right before finishing, toss cilantro and corn in with the cooked beef. Pull off heat so it can chill for easy stuffing in a bit.
- Roll and Cut Dough:
- Flour the counter and rolling pin, then spread dough out to a quarter inch. Use a wide cutter (about three inches) to get circles—gather and re-roll leftovers for more rounds if needed.
- Get Veggies Popping:
- Add in onions to the warm oil, just cooking for a handful of seconds until that first oniony smell hits. A quick cook keeps the crunch.
- Build Your Dough:
- Toss flour, salt, baking powder, and lukewarm water in a bowl. Use your hands and mix till it's sticky. Give it a five-minute knead so it's soft, form into a ball, and rest up for a few minutes. If things get sticky, a bit more flour helps.
- Brown It All:
- Crumble in your spiced beef to the skillet, squashing any hefty chunks with a spoon or your fingers. Brown till it's cooked and a little crispy on the edges—the sizzle and aroma are unbeatable.
- Serve Fresh:
- Dive right in while they're piping hot. Top with salsa, guacamole, or your favorite dip. They're best super fresh when the crunch is next level!
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I love how tossing in fresh cilantro makes the whole filling wake up. My kids have a blast pinching the edges closed—it’s turned into one of our favorite things to make together every month.
Keeping Them Fresh
Store cooked empanadas in a sealed container in the fridge for up to three days. If you want to hang onto them longer, line up unbaked filled empanadas on a tray, freeze, then stack them in a zip bag. You can fry them straight from the freezer—just tack on a minute or two. Use your oven or toaster oven to make them crispy again; skip the microwave if you want crunch.
Swaps and Tweaks
You can swap the beef out for ground chicken or turkey for something lighter. Veggie folks can use mushrooms or cooked lentils with extra corn and the same spices. Not a cilantro fan? Parsley works too, or toss in chopped red bell pepper for sweetness.
Serving Ideas
These go amazingly well with creamy guac, tangy salsa, or a dollop of sour cream on the side. A fresh tomato and cucumber salad is a cool side, too. Lay them out before a party for easy apps or make a double batch for an empanada bar—everyone gets to dip their own way.
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Fun Background
Empanadas are fan favorites all over Latin America with every family and region putting their own spin on it. They started out as a food brought by the Spanish and have been reinvented everywhere since. Making them at home links you to a tradition of food, friends, and creative twists.
Frequently Asked Questions
- → What type of beef is best for empanadas?
Go for lean ground beef. It cooks fast, gets seasoned evenly, and mixes well with everything else.
- → How do I keep empanada dough from getting soggy?
Just a bit of water on the edges will help them stick—use too much and the pastry gets tough or limp, so go easy.
- → Can I bake instead of fry empanadas?
Sure can! Pop them in a hot oven at 400°F (200°C) and bake for 20-25 minutes. You’ll get a crisp crust without the oil.
- → What dips pair well with beef empanadas?
Scoop them into guacamole, tangy yogurt dip, or fresh salsa—they all bring out the flavor of the filling and crunch.
- → Can empanadas be made in advance?
Totally—put them all together, stash in the fridge, and cook when you’re ready to eat so they stay crisp and fresh.
- → How do I store leftover empanadas?
Let them cool, seal up in a container, and refrigerate for a couple days. Warm up in the oven to keep the crunch.